Slow Cooker Coq Au Vin

Slow Cooker Coq Au Vin

Contributor: Tawnie Kroll

Did you know Coq au Vin literally means, “Rooster in Wine?” Now you do! Let’s swap out the rooster and make it with chicken. We’ll keep the wine in, of course. And we’re going to make it in the slow cooker for an easy twist.

  • Author: Tawnie Kroll
  • Prep Time: 30 minutes
  • Cook Time: 3-7 hours
  • Total Time: 3-7 hours 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Entrée
  • Method: Slow Cooker
  • Cuisine: French


  • 6 slices bacon, thick cut, chopped 1/2 inch   
  • 6 chicken thighs, skin removed  
  • 2 Tbsp. unsalted butter 
  • 12 oz. button mushrooms, quartered 
  • 2 large carrots, chopped 
  • 2 celery ribs, chopped  
  • 5 oz. pearl onions, blanched & peeled 
  • 2 cloves garlic, minced 
  • 1 and ¼ cups low or no-sodium chicken stock 
  • 1 and ½ cups red wine (pinot noir) 
  • 1 tsp. ground thyme 
  • 2 fresh bay leaves 
  • 1 sprig rosemary, finely chopped 
  • Salt and pepper to taste  
  • Parsley for garnish


  1. Heat a medium-sized heavy-duty skillet over medium heat and add the chopped bacon. Cook for about 6-7 minutes, removing from heat before bacon gets too crispy. Place bacon and drippings in bottom of slow cooker.
  2. In a separate nonstick skillet over medium-high heat, melt 2 tablespoons butter and add the skinless chicken thighs. Cook until chicken is lightly browned on each side, about 3 minutes. Place chicken in slow cooker right on top of bacon. 
  3. Then, add mushrooms to skillet and cook for 3 minutes over medium heat. Then add in carrots, celery, pearl onions and garlic. Cook these vegetables for another 5 minutes and transfer to the slow cooker.  
  4. In the slow cooker add in chicken broth, red wine, thyme, bay leaves, rosemary, salt, and pepper. Cover and cook on high for 3 hours or on low for 6-7. Garnish with fresh parsley.